A healthy outside starts with a healthy inside!

Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

Balsamic Cherry and Goat Cheese Crostini

makes 20 crostini
• 1 lb fresh cherries, pitted and roughly chopped
• one French baguette, cut into 1/2 inch diagonal slices
• 1 tbs honey
• 1/2 tsp balsamic vinegar
• 4 tbs fresh basil, cut into thin ribbons, divided
• 8 oz plain, creamy goat cheese
• kosher salt and freshly ground black pepper
• extra virgin olive oil

Preheat the oven to 350 degrees

In a medium saucepan, combine the cherries, honey, vinegar, 2 tbs basil and a pinch of salt. Cook over medium low heat for 5 minutes, stirring occasionally, until the cherries are just starting to release their juice. Remove from the heat and let cool slightly.

Meanwhile, arrange bread slices on a sheet pan. Brush lightly with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or until lightly toasted.

To assemble the crostini, spread a layer of goat cheese onto each slice, then top with a spoonful of cherries. Sprinkle the remaining 2 tbs of basil over the crostini and serve immediately.

Note: While you can make the cherry mixture in advance, the longer it sits, the more the cherries lose their bright red color. I would recommend making them right before serving.

This recipe courtesy of the Barefoot Contessa

Recent Posts


Giada's Herbed Quinoa salad white wine vinegar roasted Roasted Brussels Sprouts yogurt roasted veggies Zucchini Parmesan Crisps Chicken and Broccoli Stir-Fry Guacamole banana chard leaves gluten free onion tahini ACV Beet-and-Apple Salad beet hoisin sauce Honey Chipotle blueberries beets oregano cloves pasta casserole vanilla bean oranges fresh sage pomegranate molasses spicy salmon kalamata olives roasted carrots chili protein powder banana split Almonds cannellini bacon rosemary pear Easy Frittata Goat Cheese Gruyère cheese avocado Ginger Fruit Smoothie garbanzo beans lemon peppers Cinnamon cucumbers sourdough bread Budda Bowl summer quesadillas heavy cream quinoa horseradish honey red wine vinegar soup scallops potato pie crust Squash hash browns Dip plums apple grapes eggplant pastry cream black bean smoothie spinach eggs olive oil lime Southwestern Salsa berries peaches cambozola Broccoli hummus Cauliflower Pizza sage leaves broccoli salad medjool dates carrots pomegranate fruit gorgonzola cauliflower crust pumpkin Reggiano Cheese apple cider vinegar Chicken Crostini bell peppers avocados croutons white beans pecans breakfast paprika macaroni salad Lemon juice bruschetta raisins tomato paste chia seeds almond butter sunflower seeds sugar curry powder Roast Chicken Guacamole Toast cranberries vegetables Organic 3-Bean & Vegetable Soup avocado salad ham garlic ghee sandwiches Salmon stir-fry apricots brussel sprouts cheese greek yogurt thyme almond milk garlic tomato juice Lemon Sage Tilapia green beans parsley Salsa pumpkin puree chicken salad cumin Italian seasonings croissants Shallot mayo tilapia MACA Balsamic Cherry Citrus Roasted Shrimp cucumber pistachios cashew zucchini strawberries breakfast nachos Arugula lemon zest cashews sweet potatoes Glaze dr axe Kiwi bell pepper walnuts butter goat cheese dressing Gazpacho Carrot sweet potato coconut Bartlett pears Wraps roasted beets tomatoes mushrooms chicken broth gnocchi clove summersalad